EGGPLANT AND BELL PEPPER STIR-FRY
This quick and easy stir-fry is a tasty way to cook seasonal eggplant and bell pepper together with classic Chinese seasonings. Serve it over rice.
Categories Low Calorie Vegetables Low-Fat Vegetarian Quick and Easy Eggplant Stir-Fry Chinese Bell pepper
Time 20m
Yield 2
Number Of Ingredients 26
Steps:
- In a wok or a large nonstick skillet, heat the oil over medium-high heat until hot. Add the garlic, ginger and scallions, stirring constantly, and cook for about 40 seconds until very fragrant. Add the eggplant, stirring often, and cook until the eggplant pieces are soft and browned, about 5 minutes. Stir in the bell pepper, and cook for another 2 to 3 minutes until the bell peppers start to become soft but still crunchy. Add the soy sauce, sesame oil, hot chili oil if using, sugar and rice vinegar, and cook for another 1 minute until heated through. Adjust the seasonings to taste if needed. Top with fresh cilantro and scallions, and serve warm with rice.
Nutrition Facts :
STIR-FRIED EGGPLANT AND PEPPERS
Enjoy your dinner with these tasty stir-fried veggies served with rice - perfect for an Asian cuisine that is ready in an hour.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Peel eggplant if desired; cut into fourths and remove seeds. Cut eggplant into 2x3/4x1/4-inch strips. Cover with cold water; let stand 30 minutes. Drain; pat dry with paper towels.
- Cut bell peppers into 1/4-inch strips. Cut mushrooms into 3/8-inch slices. Mix oyster sauce and sugar.
- Heat 10-inch nonstick skillet over medium-high heat. Add vegetable oil; rotate skillet to coat side. Add eggplant, garlic and gingerroot; stir-fry 1 minute. Add bell peppers and mushrooms; stir-fry 2 minutes. Add oyster sauce mixture and sesame oil; cook and stir 1 minute. Serve with rice.
Nutrition Facts : Calories 170, Carbohydrate 19 g, Cholesterol 0 mg, Fat 2, Fiber 5 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 60 mg
EGGPLANT AND BELL PEPPER STIR-FRY
Using typical vegetables you would have on your grocery list and cooking a simple, healthy and quick meal. Serve this eggplant stir-fry over a bed of rice.
Provided by TYNHEIDS
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Mix water and bouillon together in a small bowl until dissolved; set aside.
- Meanwhile, heat oil in a deep, nonstick pan over medium-high heat. Add onion and saute until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
- Add eggplant, bell peppers, and 3 tablespoon hoisin sauce; mix together ensuring all vegetables are thinly coated by the hoisin. If not, add more. Stir-fry until vegetables are tender, about 3 minutes. Add broth and simmer for 5 minutes.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 21.2 g, Cholesterol 0.4 mg, Fat 4.3 g, Fiber 6.8 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 202.1 mg, Sugar 10.3 g
STIR-FRIED RAINBOW PEPPERS, EGGPLANT AND TOFU
My method of roasting the eggplant before stir-frying is not at all Chinese, but it allows me to pull off a beautiful, succulent stir-fried eggplant that doesn't require at least 1/4 cup of oil. The eggplant is already soft when you add it to the wok. Seek out long, light purple Asian eggplant for this.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 45m
Yield 3 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees. Cut the eggplant in half lengthwise and score down to but not through the skin. Line a baking sheet with parchment or foil, lightly oil the foil and place the eggplant on it, cut side down. Roast for 15 to 20 minutes, until the skin begins to shrivel. Remove from the oven, allow to cool until you can handle it, and cut in half along the score down the middle of each half, then into 1/2-inch slices
- Combine the rice wine or sherry, the hoisin sauce and the soy sauce in a small bowl and set aside
- Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil and add the tofu. Let it sit in the pan for about 30 seconds, until it begins to sear, then stir-fry for about 2 minutes, until lightly colored. Transfer to a plate
- Swirl in the remaining oil, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add the peppers and eggplant, sprinkle with salt to taste and stir-fry for 2 minutes. Return the tofu to the wok, add the hoisin sauce mixture and stir-fry for another 1 to 2 minutes, until the eggplant is tender and infused with the sauce and the peppers are crisp-tender. Remove from the heat and serve with rice, grains or noodles
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 13 grams, Carbohydrate 27 grams, Fat 17 grams, Fiber 9 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 909 milligrams, Sugar 14 grams
SPICY EGGPLANT STIR-FRY
Fresh basil adds a sweet taste to balance out the peppery flavor of this quick and easy spicy eggplant stir-fry.
Provided by Marcia
Time 25m
Yield 3
Number Of Ingredients 11
Steps:
- Heat a large skillet or wok over high heat. Add oil and pepper flakes and allow to sizzle for 15 to 20 seconds. Add eggplant and toss in the oil. Cook, stirring every minute, until it just begins to char, about 5 minutes. Add onion, bell pepper, and garlic; stir-fry for 3 minutes.
- Drizzle with soy sauce and vinegar, sprinkle with brown sugar and cornstarch, then toss to coat all of the vegetables. Cook until sauce has thickened, about 1 minute.
- Remove from the heat, add basil, and toss to combine.
Nutrition Facts : Calories 210.1 calories, Carbohydrate 29.1 g, Fat 10 g, Fiber 9.8 g, Protein 4.9 g, SaturatedFat 1.6 g, Sodium 912.6 mg, Sugar 13.3 g
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